Seasoning Soup Broth to Spice up a Recipe

Learn about adding herbs and spices when seasoning soup broth to spice up a soup recipe.

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by Pixabay/Couleur

Herbs and Vegetables to add When Seasoning Soup Broth

Select one or more of the following seasonings for 10 to 12 cups of broth:

  • 1-1/2 to 2 cups of aromatic vegetables such as onion, celery, mushrooms or bell peppers
  • 3 to 4 tablespoons of chopped fresh herbs – single herb or mixture of mild and robust (substitute 1 to 2 tablespoons dried herbs)
  • 10 to 12 sprigs of fresh herbs – single herb or mixture of mild and robust (remove woody stems)
  • 1 to 2 teaspoons of ground seeds such as coriander, cumin or fennel
  • 1/2 to 1 teaspoon of ground spices such as allspice, cinnamon or cloves
  • 2 large cloves of garlic, peeled and mashed or roasted
  • 1/4 cup of chopped fresh shallot
  • 1/4 to 1/2 teaspoon of ground hot pepper (two or three times more if using fresh, hot chiles)
  • 1 to 1 1/2 teaspoons of salt (assuming unsalted broth is used)
  • 1/4 to 1/2 teaspoon of freshly ground pepper
  • 4 to 6 slices of fresh lemon, lime or orange (or chopped zest and/or juice)
  • 3 to 4 tablespoons of herbal vinegar

Festival Hill Vegetable Stock Recipe

Makes about 1 gallon. Keep plenty of this stock on hand. It can be the base of any soup or stew recipe.

  • 4 cups cubed potatoes
  • 4 cups chopped onions
  • 3 cups chopped carrots
  • 1 to 1-1/2 cups chopped celery
  • 1 cup cored and chopped, unpeeled apple (sweet type preferred)
  • 2 cups chopped turnips
  • 2 to 3 cups sliced green leek tops (optional)
  • 3 to 4 cups cubed winter or summer squash
  1. Place all ingredients in large, heavy pan, cover with cold water and bring to boil.
  2. Reduce heat and simmer for 1 to 1 1/2 hours, adding water to keep ingredients covered by at least 2 inches, until all ingredients are very soft.
  3. Strain and discard solids. This can be refrigerated for two to three days or frozen for several months.

Note: Vegetable peelings may be used if they’re not too dark or shriveled. Onion skins will discolor stock, as will red cabbage or an overabundance of carrots. Avoid large amounts of strong vegetables such as cabbage and turnips. Do not salt or add any seasonings unless you are preparing the broth for a specific recipe. In that case, add whatever herbs, seeds or spices called for in the recipe as you’re making the broth; then refresh with more seasonings when the soup is prepared.

Originally published as “Seasoning Soup” November/December 2006 GRIT MAGAZINE.